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Turkey & Prosciutto Rolls with Basil & Rice 
a Slow Cooker Recipe

  • 1 package (6 ounces) long-grain and wild rice, original recipe, with herbs and seasonings
  • 1 bell pepper - red, yellow, or green - chopped
  • 1 pound thinly sliced turkey breast cutlets (8 or 9)
  • 8 or 9 large fresh basil leaves or 1 1/2 teaspoon dried basil
  • 4 paper-thin slices of Prosciutto (.3-ounce package)
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • Fresh Tomato Sauce (optional)
 

Method

In a 4-quart slow cooker, combine the rice with its seasoning packet, bell pepper, and 2 cups of water.

Lay out the turkey cutlets flat and arrange the basil leaves on top or sprinkle with the dried basil.  Top with the prosciutto slices and roll up jelly-roll fashion.  Place the turkey rolls, seam sides down, on top of the rice.  Sprinkle the smoked paprika over the turkey.

Cover and cook on the low heat setting for 2 3/4 to 3 hours, or until the turkey is cooked through and the rice is tender but not mushy.  Serve the turkey rolls over the rice.  Drizzle with the balsamic vinegar and extra virgin olive oil or pass fresh tomato sauce on the side.

Serves: 4

Reprinted with permission from©King Hill Productions, Slow & Easy by Natalie Haughton, published by John Wiley and Sons  click for book review

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